Salmon Quinoa Risotto

1. In a 4-quart saucepan, heat 2 tablespoons of olive oil over medium-high heat. | 2. Once the oil is shimmering, add the diced onion and sauté until transparent. | 3. Add the quinoa to the onion mixture and toast for about 2 minutes, stirring occasionally. | 4. Add 1 cup of vegetable stock to the quinoa and onion mixture, stirring until the stock is absorbed. | 5. Continue adding stock in 1-cup increments, stirring and allowing each addition to absorb before adding more. | 6. Once all the stock is absorbed and the quinoa is tender, remove from heat.

1. While the quinoa is cooking, heat 1 tablespoon of oil in a sauté pan over medium-high heat. | 2. Once the oil is hot and shimmering, add the chopped garlic and sauté until fragrant. | 3. Add the chopped kale to the pan, turning to coat with the oil and garlic. | 4. Sauté the kale for about 2 minutes, or until wilted and fragrant. Remove from heat.

1. Once the quinoa is ready, add the sautéed kale and cooked salmon to the quinoa mixture. | 2. Gently stir to combine everything. | 3. Season with salt and pepper to taste, and serve warm.